Snow Crab Cakes with Pickled Mango Relish and Coriander Juice Snow Crab Cakes with Pickled Mango Relish and Coriander Juice

Snow Crab Cakes 150 Image by: Snow Crab Cakes 150 Author: Canadian Living

Crab cakes are spectacular on their own, but chef Dale Nichols can't resist adding a freshly spiced mango pickle and a drizzle of fresh herb oil. Frozen crab is sold in cans or blocks at seafood shops and some supermarkets.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: October 2007

Ingredients

Coating:

Method

Line rimmed baking sheet with waxed paper; set aside.

Place crabmeat in sieve; pick through to remove any cartilage. Press firmly to remove liquid. Transfer to large bowl. Add eggs, bread crumbs, mayonnaise, onion, parsley, mustard, curry paste and pepper; mix well to combine. Form by heaping tablespoonfuls (15 mL) into 16 balls. Flatten to 2-inch (5 cm) diameter.

Coating: Spread bread crumbs on plate. In shallow bowl, beat egg. Dip crab cakes into egg to coat. Press into bread crumbs. Place on prepared pan. (Make-ahead: Cover and refrigerate for up to 24 hours.)

Brush rimmed baking sheet with oil; heat in 450°F (230°C) oven for 2 minutes. Place crab cakes on baking sheet. Bake, turning once, until golden, 8 to 10 minutes. Serve with Pickled Mango Relish and Coriander Juice.

Nutritional facts Per serving: about

  • Sodium 390 mg
  • Protein 18 g
  • Calories 350.0
  • Total fat 19 g
  • Cholesterol 115 mg
  • Saturated fat 2 g
  • Total carbohydrate 26 g

%RDI

  • Iron 16.0
  • Folate 27.0
  • Calcium 8.0
  • Vitamin A 17.0
  • Vitamin C 47.0
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Snow Crab Cakes with Pickled Mango Relish and Coriander Juice

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